In order for this recipe to work properly, let the roast sit (wrapped) for one to two hours outside of the refrigerator so that it comes to room temperature (between 65 and 70°F) before cooking. Otherwise, it will take a lot longer to cook at the low heat called for in this recipe.
Tip: If your pot’s lid doesn’t fit tightly, cover the pot first with foil, then secure the lid over it.
3 1/2 pound of beef shoulder or boneless chuck roast (look for a piece that is well marbled with fat for best results)
2 tablespoons extra virgin olive oil
Salt, pepper, and Italian seasoning to taste
2 large yellow onions, thickly sliced, lengthwise (root to tip), about 4 cups sliced onion
4 cloves garlic, peeled
1/2 cup red wine
1 bay leaf
Several carrots, peeled and cut into 2-inch segments
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